Mind Over Matter

As the title of this recipe says “Mac” it’s obviously short for macaroni. I love cheesy macaroni pasta but this is a summer kinda recipe when I really don’t wanna be cooking in the heat. Actually, I really don’t even like any outside macaroni salad! Meaning pre-made or served in dine in places. However, this was a total winner!

Ingredients: Macaroni, asparagus, frozen green peas, lemon, garlic, mayo, mustard, curly parsley and of course salt & pepper.

Step One: Prep the asparagus and peas. I hold each individual asparagus by the tips and then bend it so it can break on it’s own. That’s how you’ll know where it needed to be trimmed off. As for the peas, I just rinse them under some water so they’re not completely frozen.

Step two: Boil a pot of water and then add some salt. Pour in the macaroni and cook for about 8 minutes.

Step three: Once your timer hits about 4 to 5 minutes left, add the asparagus. At the 3 minute mark you can add the peas. Then drain everything from the pot and set aside.

Step four: To make the dressing, in a mixing bowl combine the mayo, freshly squeezed lemon juice, garlic, mustard, finely chopped parsley, salt and pepper. Chill the dressing in a tupperware for atleast 20-30 minutes before serving. This will also give time for the pasta, peas and asparagus to cool down as well.

Step five: Combine the dressing with the pasta and veggies, stir everything properly so it’s all coated evenly.

I served my Green Pea Mac-Salad with some chicken and it paired up just dee-liciously. Enjoy!

Prep: 5 mins Cook: 30 mins

Ingredients:

• 1 box macaroni pasta
• 1 bundle of asparagus
• 8 oz frozen green peas
• 2 tsps finely chopped curly parsley
• 1/3 cup mayo
• 1 lemon juice – freshly squeezed
• 1 tsp dijon mustard
• 2 tsps minced garlic
• Salt & Pepper